Need zucchini recipes!

dl meckes · Post by **dl meckes** » Mon Jul 30, 2007 8:52 am

We don't want to eat zucchini every night and I don't want to just blanch and freeze - I'd prefer to find out how others enjoy cooking zucchini. I like a light sautÃƒÂ© in olive oil with roasted garlic, basil and flat leaf parsley.

What do others like?

Danielle Masters · Post by **Danielle Masters** » Tue Jul 31, 2007 9:33 am

We just love zucchini bread.

dl meckes · Post by **dl meckes** » Tue Jul 31, 2007 9:41 am

I'm seeing zucchini fritters in our future as well.

Jeff Endress · Post by **Jeff Endress** » Tue Jul 31, 2007 8:17 pm

There are any number of really great methods of deguising that what you're eating is zucchini......Zucchini bread is, of course, the standard. Any saute, with lots of garlic, EEOV, some onion and grated parmesan works well.

Seriously, try this. Slice lengthwise, about 1/2 inch thick. Brush with EEOV, sprinkle with salt and pepper. Sear briefly on a hot grill, flipping three times, making that artsy crosshatch pattern on each side. Remove and place in a shallow dish with light vinegarette, refrigerate. Serve as a cold side. For variety include grilled yellow squash and eggplant.

For further info see Vol.2, issue 17

http://lakewoodobserver.com/read/opinio ... id-of-them

Jeff

Justine Cooper · Post by **Justine Cooper** » Wed Aug 08, 2007 1:13 pm

Here is a recipe from Rachel Ray's mag that I haven't tried yet because I need to find a way to slice the zucchini that thin! No bake Veggie Lasagne:

One 15-ounce container ricotta cheese
Grated peel and juice of 1 lemon
Salt
2 cups packed basil leaves, plus more for garnish
1/2 cup nuts, such as walnuts or almonds
1/2 cup finely grated Parmesan cheese
1/2 cup plus 2 tablespoons extra-virgin olive oil

One 14.5-ounce can diced tomatoes
1/2 cup drained oil-packed sun-dried tomatoes
1 teaspoon grated fresh ginger (optional)
3 zucchini or yellow squash, cut into 36 thin slices
Pepper
3 large tomatoes, cut into 24 thin slices

1. Toss the zucchini with the remaining 2 tablespoons olive oil.
2. Using a food processor, puree the ricotta, 2 tablespoons lemon juice, lemon peel and 1 teaspoon salt; scrape into a bowl and set aside.
3. Add the basil leaves, nuts, Parmesan, 1/2 cup olive oil and 1 teaspoon salt to the food processor and process until blended. Scrape the pesto into a bowl and set aside.
4. Wipe out the food processor bowl and add the canned tomatoes, the sun-dried tomatoes, 1 tablespoon lemon juice, the ginger and 1 teaspoon salt; puree and set aside.
5. To make individual servings, slightly overlap 2 or 3 zucchini slices on each of 4 dinner plates. Season lightly with salt and pepper. Top with 2 rounded tablespoons each of the reserved tomato sauce and ricotta mixture, then 1 tablespoon of pesto, 2 tomato slices and a couple of basil leaves. Repeat the layering twice, finishing with basil leaves.
I love pesto so I have to try this. I have great basil growing but I need something to slice the zucchini thin enough for this!

dl meckes · Post by **dl meckes** » Wed Aug 08, 2007 3:50 pm

Jeff- thanks for the reminder.

I think we will start grilling and freezing.

Justine- thanks for the veggie "lasagna" idea.

We love zucchini and don't want to disguise it.

Justine Cooper · Post by **Justine Cooper** » Wed Aug 08, 2007 5:27 pm

I have more recipes coming! I tried the shredded fried patties but did not care for them! I think it is hard to cook those just right, crisp on the outside yet cooked all the way on the inside!
If you are looking for ways to use it healthily and don't care if it is disguised, I shred it and put it in my meatloaf and hamburger and the kids don't even know! It actually moistens the meat too and they get their veggies!

Justine Cooper · Post by **Justine Cooper** » Wed Aug 08, 2007 5:59 pm

If you feel like being fancy: Zucchini Pistachio Cupcakes!

One 18.25 oz. box Duncan Hines Moist Deluxe Classic Yellow Cake Mix
1 TBL cinnamon
1/2 tsp ground cardamom
1/2 tsp pepper
1/4 tsp ground cloves
4 Large eggs
1/2 C vegetable oil
1/2 C milk
1 large zucchini (10 oz) shredded
1 1/2 C confectioners' sugar
Grated peel and juice of 1/2 lime
1/2 C roasted, salted pistachio nuts (about 4 oz.) chopped

Preheat oven to 350. Line 2 12-C muffin pans with baking liners. In a large bowl, combine the cake mix, cinnamon, cardamom, pepper and cloves. In a medium bowl, whisk together the eggs, oil, and milk. Whisk the wet ingredients into the dry ingredients until smooth; stir in the zucchini.
Spoon the batter into the prepared muffin pans, filling each cup tow-thirds full. Bake until a toothpick inserted comes out clean, about 20 minutes. Let cool.
Sift the confectioners' sugar into a medicum bowl. Whisk in the lime peel, lime juice and 1 TBL plus 1 tsp water until smooth. Cover each cupcake and with the glaze and sprinkle with the pistachios!
This is a dessert but doesn't cover the flavor as much since there is not all the sugar!

Justine Cooper · Post by **Justine Cooper** » Wed Aug 08, 2007 6:08 pm

Something simpler:
Cheesy Zucchini Boats

4 zucchini, halved lengthwise
3 Tbls extra virgin olive oil
1/2 red onion, chopped
5 plum tomatoes, chopped
1 C bread crumbs
1/2 cup walnuts, toasted and coarsely chopped
1/2 tsp dried oregano
salt and pepper
6 oz. shredded mozzerlla cheese
1/2 C grated parm cheese

Preheat oven to 375. Using a small spoon, scoop out the zucchini flesh, leaving a 1/4-1/2 inch shell. Wrap the zucchini flesh in a paper towel and squeeze out any excess liquid; discard the liquid and set aside the flesh. Place the zucchini shells cut side down on a baking sheet and bake for 15 min.
Meanwhile, in a large skillet, heat 2 TBL olive oil over high heat. Add the zucchini flesh and onion and cook, stirring, until softened, about 5 minutes. Add the tomatoes and cook until softened, about 5 min. Push the vegetables to the side of the pan, add the remaining 1 TBL oil and the bread crumbs, and toast the bread crumbs for 2 minutes. Remove from heat, stir in the nuts and oregano, then combine with the vegetables; season with salt and pepper.
Flip overthe zucchini shells and line the bottoms with mozzerella. Pack in the filling Sprinkle the parmesan on top. Bake until the zucchini is tender when pierced with a fork, 20 to 25 minutes.-mmmmmm

dl meckes · Post by **dl meckes** » Wed Aug 08, 2007 9:03 pm

The boats look like a potential family favorite!

Justine Cooper · Post by **Justine Cooper** » Thu Aug 09, 2007 8:00 am

You should see the picture of it! Our huge garden zucchinis can be cut in half for two! Why are Marc's zucchini so anorexic when we grow mammoth ones in Lakewood????

sharon kinsella · Post by **sharon kinsella** » Thu Aug 09, 2007 9:36 am

A really easy thing to do with zucchini.

Cut into medallions
Dip in milk and then in breadcrumbs
Place on cookie sheet and bake in oven until breading is crisp on the outside (350 for about 20 minutes)
Then we dip thin in fat free ranch dressing - like you would potato chips.

sharon kinsella · Post by **sharon kinsella** » Thu Aug 09, 2007 9:53 am

Forgot to put that we spray the cookie sheet with PAM first.

Jeff Endress · Post by **Jeff Endress** » Thu Aug 09, 2007 9:55 am

And if you really want to avoid the fat, use parchment paper, and leave out the spray.....

dl meckes · Post by **dl meckes** » Thu Aug 09, 2007 9:55 am

Do you also spray the breadcrumbs to further crisp them? Do I need to turn the crisps over during cooking?